662 EXPERIMENT STATION EECOED. 



" Most of those foods which are poor in fat are directed to be prepared for 

 use by addition of niilli. 



" It must be said that some of those directed to be prepared with water only 

 would seem to provide a starvation diet for infants, so far as the fat is con- 

 cerned ; but questions of this kind must be left to be decided by physicians." 



The molecular weight of the dextrin of honey from Coniferae, H. Bae- 

 SCHALL (Arh. K. Gsndhtsamt., 28 (1908), Ao. 2, pp. J,05-419, fig. J).— The molec- 

 ular weight ranged in 5 samples from 456 to 485. 



Fruit juices, R. O. Bkooks {Pure Products, 5 {1909), JSfo. 9, pp. 455-439).— 

 Average analyses of apple, grape, lime, pineapple, strawberry, and other fruit 

 juices are presented, and the manufacture of fruit juices, especially on a com- 

 mercial scale, is discussed. 



Cherry juice, P. Buttenberg and P. Berg {Ztschr. Untersuch. yahr. u. 

 GciuissmtL, 11 {1909), Xo. 11, pp. 672, 073). — A number of analyses are reported. 



Concerning' the uncooked juice from difEerent sorts of strawberries, J. 

 KocHS {Pharm. ZcntralhaUe, 50 {1909), Xo. 28, pp. 585-587). — Analyses are 

 reported of the juice of 30 varieties of strawberries. The berries ranged in 

 weight from 0.9 to 16.2 gm. each. 



Wine musts of the year 1908 from the Moselle and neighboring localities, 

 A. Wellenstein {Ztschr. Untersuch. Xahr. u. Genussintl., 18 {1900), No. 4, 

 pp. 271-275). — A large number of analyses are reported. 



Temperance beers, H. E. Barnard {Mo. Bui. Ind. Bd. Health, 12 {1909), No. 

 7, pp. 95, 96). — The general character of so-called temperance beers is dis- 

 cussed in comparison with ordinary beer, and 46 analyses are reported. 



Cocoa and chocolate, E. Ltjhmann {Kakao und Schokolade. Hanover, 1909, 

 pp. 210, figs. 68; rev. in Pure Products, 5 {1909), No. 8, p. 439).— It has been 

 the author's purpose in this volume to give an extended description of the prep- 

 aration of all kinds of cacao preparations and the apparatus necessary in this 

 industry. 



"Malt coffee," L. Eberlein {Pure Products, 5 {1909), No. 9, pp. 459, 460).— 

 The process of manufacturing so-called malt coffee from kiln malt, either wet or 

 dry, is described. 



Tea, A. McGill {Lab. Inland Rev. Dcpt. Canada Bui. 183, pp. 18). — The total 

 number of samples examined was 222. The results showed that 31 black teas 

 and 19 green teas were below standard in extractives. Two samples yielded 

 more than 8 per cent ash. 



For this investigation only the cheaper grades of tea were secured. '" With 

 very few exceptions, the teas . . . are retailed at from 1.5 to 30 cts. per pound. 

 They may therefore be regarded as representing the lower qualities of this 

 article. Most samples consist of large, coarse leaves, very much broken, and 

 have a large proportion of leafstalks and bits of stem. The delicate aroma 

 of good tea is notably absent, on infusing ; but the teas are botanically true to 

 name, and no admixture of foreign leaves occurs." 



Ground ginger, A. McGill {Lai). Inland Rev. Dept. Canada Bui. 184, PP- 

 19). — Of 1.50 samples examined 65 per cent were declared genuine, 21 per cent 

 adulterated, and 14 per cent doubtful. 



Commercial cream of tartar, A. Lemoine {Lab. Inland Rev. Dept. Canada 

 Bui. 180, pp. 23). — The total number of samples examined was 225, of which 

 180 were genuine, 41 adulterated, and 4 doubtful. 



The manufacture of sugar color, W. Hoffman {Pure Products, 5 {1909), 

 No. 9, pp. 476-.'i78). — A commercial method followed in the manufacture of sugar 

 color from cane sugar or from glucose is described. This material is marketed 

 either in liquid or solid form. The author states that pulverized sugar color. 



